Thursday, February 26, 2015

Indy Winter Farmers Market Vendor: Grabow Orchard and Bakery

Every week during the Indy Winter Farmers Market season, we'll be profiling one of our local vendors. You can find the full list of IWFM vendors and past profiles here.

Located in Pendleton, IN, Glen Grabow's Orchard and Bakery is no stranger to the farmers market scene and has been participating in central Indiana markets for over 20 years. Prior to starting his orchard, Grabow worked as an Aerospace Engineer and spent his time from 1960-1967 developing a new type of steering control for Polaris Ballistic Missiles

Grabow always had fruit trees on his property growing up, so he figured an orchard would be a good supplement to his time after her retired as a rocket scientist. In the spring of 1989, Grabow bought property for his apple orchard and planted a total of 120 trees, which each of the 10 rows housing a different variety. In the following years, Grabow added more varieties and even dabbled with other fruits like berries. With the completion of building a sales barn, Grabow’s wife began making pies to sell in addition to the apples at their farm stand. Since then, Grabow’s Orchard and Bakery has expanded to over 20 apple varieties and a delicious line of handmade, preservative free quick breads and dumplings. 

Now, Grabow is planning to expand his farming operation to include many vegetables and will utilize a green, no chemical regime on his produce. After a long day of farming, Grabow likes to keep his mind busy by playing brain games and puzzles. Make sure you stop by the Grabow Orchard and Bakery booth at the Indy Winter Farmers Market and chat with this smart, passionate scientist turned farmer.

Wednesday, February 25, 2015

2/28/15 IWFM Vendor List

We missed you last weekend at the Indy Winter Farmers Market. We appreciate all of the dedicated shoppers and vendors that tackled the snowstorm; however, are also grateful for those who used their best judgement to stay home and avoid the bad roads. We are happy to be back with a full vendor line up this weekend. IWFM runs from 9am-12:30pm in the Platform (located in the City Market) on Saturday. IWFM sponsor Nuvo will be at the market educating patrons on their exciting upcoming programming. In addition, Fields of Agape and IWFM Vendor Hobbit Gardens will be leading a kids activity, where participants can sew their own herbal healing pack. We'll see you Saturday!

Here's a complete list of 2/28 vendors:

Tuesday, February 24, 2015

Indy Winter Farmers Market Vendor: Gluten Free Creations Inc

Every week during the Indy Winter Farmers Market season, we'll be profiling one of our local vendors. You can find the full list of IWFM vendors and past profiles here.

Gluten Free Creations Inc, 1st IWFM season

Owner and creator of Gluten Free Creations Inc, Lydia Armstrong believes that everybody should be able to enjoy fresh, delicious backed goods and snacks, even those with gluten allergies. Gluten Free Creations Inc is a home-based vendor business and sells at local farmers markets. All of her gluten free yummies are prepared in a gluten free environment.

What do you love most about the IWFM? I enjoy the people who come to the market. It's been fun meeting new people and sharing stories with one another. With it hard finding fresh, gluten free baked goods and snacks, I'm glad we are able to provide them to our market patrons.

What is your most popular item? Gluten Free Pecan Tartlets and Lemon Drop Brownies!

What is something people don't know about you? I'm a classically trained singer and sing in various local groups, churches, etc. I also produced and wrote my own Christian album project "Rooted in Faith" in 2001.

What's your favorite local restaurant? It's challenging to order things gluten free in a restaurant without the high risk of cross contamination; however, I like going to Monical's Pizza because they prepare their GF pizza in a separate area and oven. It's perfect every time!

What is your favorite thing to do downtown? I enjoy walking along the canal.

Connect: // Facebook

Recipe of the Week: Salmon en Papillote with Potatoes (via A Couple Cooks)

The star of their recent cooking class held at The Garden Table, local food bloggers Sonja and Alex Overhiser of A Couple Cooks have created a recipe featuring salmon, potatoes, honey and herbs from the Indy Winter Farmers Market"Salmon en Papillote with Roasted Potatoes". Don't get discouraged by the title, it's just a fancy French way of saying "salmon in paper," which is how the fish is prepared. IWFM patrons can pick up their own responsibly sourced salmon from Sitka Salmon Shares this Saturday 2/28 to try their hand at making this delicious recipe.

Roasted Potatoes
Makes: 2 to 4
What You Need
  • 2 pounds mixed red and yellow skinned potatoes
  • 2 teaspoons thyme leaves (chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • Fresh ground pepper
What To Do
  1. Preheat oven to 425°F.
  2. Chop 2 teaspoons thyme leaves. Dice 2 pounds potatoes.
  3. In a large bowl, mix the potatoes and thyme with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon honey, and fresh ground pepper.
  4. Bake for 30 to 35 minutes until tender and lightly browned.
Salmon en Papillote with Roasted Potatoes
Makes: 2
What You Need
  • 2 pieces parchment paper
  • ½ pound salmon (or for a vegetarian version, 1 ½ cups cooked or a 15-ounce can white beans)
  • 3 medium carrots
  • 2 cloves garlic
  • ½ lemon
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • Fresh ground pepper
  • 1 green onion
What To Do
  1. Make sure the oven is preheated to 425°F and the potatoes are roasting.
  2. Cut the salmon in half. Peel the carrots and cut them into very thin strips (julienne). Peel 2 garlic cloves. Cut half of a lemon into rings. Chop 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary. Thinly slice the green portion of 1 green onion.
  3. Fold the parchment paper in half and then cut it into a heart shape. Lightly brush the right half of the parchment heart with olive oil. On the right half of the heart, place the carrots on the paper, then place the salmon on top. Add the whole garlic cloves and lemon rings next to the carrots. Top each packet with half of the chopped herbs, ½ tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon paprika and fresh ground pepper. (Note: For the vegetarian version, use 1 ½ cups white beans or a 15-ounce can, drained. Decrease the herbs to 2 teaspoons each.)
  4. Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart. (See Bon Appetit for more detailed instructions for how to fold the parchment paper.)
  5. Bake the salmon 9 minutes for a 1-inch thick piece, or 10 to 11 minutes for a piece thicker than 1 inch (insert a knife into the middle of one piece to ensure the desired doneness). Rest for a few minutes before serving. Garnish with green onions and serve.

Tuesday, February 17, 2015

2/21/15 IWFM Vendor List

Here is a complete list of IWFM vendors for this Saturday, 2/21. The Indy Winter Farmers Market runs Saturday from 9am to 1230pm in the Platform at the City Market.

Recipe of the Week: Radish and Egg Salad Sandwiches (via A Couple Cooks)

Local food bloggers Sonja and Alex Overhiser of A Couple Cooks have plenty of delicious recipes that feature fresh, whole foods. Here is an easy, delicious recipe for a fabulous lunch: Radish and Egg Salad Sandwiches. Recipe ingredients like eggsradishesbread and microgreens for a garnish can all be purchased at the Indy Winter Farmers Market.

Radish and Egg Salad Sandwiches

Makes: 4
What You Need
  • 8 eggs
  • 1 bunch radishes
  • 1 bunch chives
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • Alfalfa sprouts
  • 8 slices whole grain bread
What To Do
  1. Boil the eggs, using the Perfect Hard Boiled Eggs method.
  2. When the eggs are cooked and cooled, peel them and chop them roughly.
  3. Wash the radishes, then cut them in half and thinly slice them. Thinly slice 3 tablespoons chives.
  4. In a bowl, combine the eggs, radishes, and chives with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, and ½ teaspoon kosher salt. Taste, then add more seasonings as desired.
  5. To assemble, spread egg salad on one bread slice, then top with sprouts and another bread slice.

Thursday, February 12, 2015

Indy Winter Farmers Market Vendor: Nut Yum

Every week during the Indy Winter Farmers Market season, we'll be profiling one of our local vendors. You can find the full list of IWFM vendors and past profiles here.

Nut Yum, First season at IWFM

Lynn Weddel of Nut Yum creates clean, whole, and real food. The Nut Yum kitchen is a bright, sunny corner where flowers bloom, vanilla and cinnamon scents waft on the breeze and inspiration is fueled by love. Nut Yum uses health-conscious practices when making their delicious treats. Nut Yum eschews grain save for their gluten-free granola. They use healthy sweeteners like Indiana maple syrup instead of refined white sugar. Their caramel and chocolate magic spreads are made from nuts instead of milk and sugar. Nut Yum loves feeding you: mind, body and soul.

What do you love most about the IWFM? Being indoors, climate control! The space is lovely and inviting. The crew could not be more helpful and supportive. The customers are loyal and enthusiastic!

What is your most popular item? It's a three-way tie: Nut Yum Nut Butters, No Grain Granola and Kale Muffins!

What is something people don't know about you? Before I started my business, I raised and homeschooled my FIVE children.

How do you relax after a long day of farming? My favorite thing is hiking in the forest and taking photographs.

Connect: // Facebook

Wednesday, February 11, 2015

2/14/15 IWFM Vendor List

Start your Valentine's Day celebration at the Indy Winter Farmers Market. Whether your preparing a delicious, locally sourced meal for your loved one or need some last minute gift ideas, the IWFM has you covered.

Please note that the free parking lots will no longer be available. We apologize for any inconvenience and are working with the city and other businesses around the Market in hopes of finding other free options. We appreciate your continued support and patience. Metered parking can be found on Market, Alabama, Delaware, New Jersey, Ohio and Wabash Streets. Also, there is a parking garage on New Jersey and Market, just one block east of the City Market, which will be open on Saturdays and offers one hour of parking for $3. We welcome any suggestions or connections our patrons may have in assisting this endeavor. We will continue to keep you up to date via our newsletter, website, blog, and social media. 

Here is a list of the vendors that will appear on our LOVE-fueled Market on 2/14: (Note that there are some new faces that will be at IWFM this weekend)

Tuesday, February 10, 2015

Recipe of the Week: Caramelized Onion Fettuccine with Roasted Acorn Squash (via A Couple Cooks)

Local food bloggers Sonja and Alex Overhiser of A Couple Cooks have plenty of delicious recipes that feature fresh, whole foods. Their Caramelized Onion Fettuccine with Roasted Acorn Squash would make an easy, yet impressive Valentine's Day meal. Stop by the Indy Winter Farmers Market this Saturday where you can pick up majority of the ingredients needed: onions, chard, olive oil, squash, garlic, balsamic vinegar, thyme, and even the fettuccine noodles.

Fettuccine with Caramelized Onions and Roasted Acorn Squash {Cooking for Couples}
Makes: 2
What You Need
  • 3 medium yellow onions
  • 3 large chard leaves
  • 3 tablespoons olive oil, divided
  • 1 acorn squash
  • 4 cloves garlic
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 8 ounces whole wheat fettuccine noodles
  • ¼ cup walnuts (optional)
  • Parmesan cheese, to garnish
What To Do
  1. Set the mood: Preheat the oven to 425°F. Turn on some music. Pour yourself some wine or your beverage of choice. If you’re hungry, grab something to munch on as you prepare your dish. And—relax! Forget about the day's worries and get ready to have some fun in the kitchen.
  2. Show off your knife skills: Cut 3 onions into very thin slices (or, use a mandoline). Remove the stems of the 3 large chard leaves and chop them into pieces. Heat 2 tablespoons olive oil over medium heat in a large skillet, then add the onions and cook until brown and caramelized, stirring occasionally, for about 40 to 50 minutes. When the onions are done, throw in the chard and heat for a few minutes until it is dark green and wilted.
  3. Show off more knife skills: Cut the squash in half (taking care; they are a bit tough to cut) and scoop out the seeds. Microwave the halves for about 1 minute to soften them just a bit, then cut the squash into wedges and place them in a bowl. Mince 4 cloves of garlic and add them to the bowl along with 1 tablespoon olive oil, ½ tablespoon balsamic vinegar, ¼ teaspoon dried thyme, ¼ teaspoon kosher salt, and fresh ground black pepper. Mix gently to combine. Spread on a baking sheet covered with parchment paper and roast until tender, about 40 minutes.
  4. Boil the pasta: In a medium pot, start some water to boil. Boil the whole wheat fettuccine pasta according to the package instructions. When it is done, toss with a bit of olive oil.
  5. Toast the nuts (optional): Chop ¼ cup walnuts and toast them over medium low heat in a dry skillet for a few minutes until fragrant, stirring frequently.
  6. Wait: In the waiting time, clean the kitchen, set the table, assemble other items for the meal, get the picture!
  7. Serve the meal: To serve, place some pasta on each plate; top with the caramelized onions and chard, toasted walnuts (optional), and grated Parmesan cheese. Place several acorn squash wedges on the side.
This recipe is written to serve 2, but can easily be doubled to make 4 servings.